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Level: Moderate

Prep Time:

20 Minutes

Region:

Mexico
V&V Products Used:
Queso Fresco Queso Fresco » Queso Chihuahua® Queso Chihuahua® »
Queso Cotija® Queso Cotija® » Supremo® Sour Cream Supremo® Sour Cream »
Rancherito® Sour Cream *Rancherito® Sour Cream »

Flautas with Three Cheese Filling

This recipe is from
V&V Supremo®
Servings: 6 Cups of filling

 

 

Ingredients


 

2 ½ pounds red potatoes, peeled and quartered

 

3 cups V&V SUPREMO® CREMA SUPREMO® or CREMA*RANCHERITO®,or CREMA CHIHUAHUA sour cream

 

4 cups V&V SUPREMO® CHIHUAHUA® cheese shredded

 

4 cups V&V SUPREMO® QUESO FRESCO, crumbled.

 

2 cups V&V SUPREMO® SIERRA® COTIJA cheese

 

1 ½ tsp.  red chile powder

 

corn tortillas

 

vegetable oil for frying

 

salsa of your choice

 

 

 

 

Preparation

  1. Place potatoes in pot with wáter to cover over medium heat. Bring to boil, and cook until potatoes are tender when pierced with a fork. Drain potatoes well in sieve and return to pot.
  2. Turn heat under pot to low, and add 1 cup of sour cream to potatoes.  Mash potatoes and sour cream with potato masher.  Add Chihuahua® and cotija cheese, add powdered chile.  Mash well, until all cheese is fully melted.
  3. Place skillet over medium heat.  Warm tortillas for 30 seconds on each side.
  4. Fill each tortilla with approximately 3 tablespoons of potato-cheese mixture, and roll up tightly.  Pierce each flute with a round wooden toothpick to keep closed.
  5. Pour vegetable oil in skillet to a depth of ¾ inch, and place over medium heat until oil reaches 350°- 375°.  Carefully place flautas in oil in single layer (don't overcrowd) and fry until crispy, turning when necessary.  Drain on paper towels and hold warm while frying remaining flautas.

 

 

SERVING: Remove toothpicks from flautas and top with sour cream, queso fresco and salsa.

 

 

 

 

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